“Grapes are like diamonds in the rough; they must be shaped and polished, but never modified”
The Monastrell variety grows in a 10-ha 55-year old ungrafted vineyard with sandy-loam and calcareous soil.
In the 2013 vintage, a hailstorm severely damaged the vineyards, so we were not able to make UNO. But 2014 saw cool spring temperatures and moderate rainfall. As of May we had one of the most severe droughts in the last 20 years, with no rain from May to November, so it was a very dry year (annual rainfall of 180 litres). With no irrigation, we increased our tillage work so as to maintain the scarce spring soil moisture. The Monastrell harvest was brought forward by a week (24 September) and yielded 1 to 1.5 kg per vine.
Winemaking information: Hand-picked harvest in 18 kg crates on 24 September. Fermentation with indigenous yeast in small, 1,000-litre open stainless steel tanks, with gentle pumping-over and punching-down. Maceration at 21 ºC for 3 weeks. Malolactic fermentation in barrel.
Ageing: 10 months in French oak barrels, 20% new, 80% 2-5 years old.
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